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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich.
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My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
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This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: spinach, garlic, french, pepper
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Jalapeno Cheese Bread Recipe from Food Network
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.